Chicken Legs a la Villeroi

Ingredients

• one tablespoonful of lemon juice
• the yolks of two eggs
• two tablespoonfuls of cream

Method

1. 1

   Prepare the chicken legs as for a dish a la jardiniere, but do not make the sauce until after the chicken has been pressed.

2. 2

   Make the sauce as before, but omit the extra gill of stock.

3. 3

   Add lemon juice and the yolks of beaten eggs with cream.

4. 4

   Take from the fire immediately, and put in the chicken legs.

5. 5

   Coat every part with sauce, and let the chicken cool.

6. 6

   Beat two eggs in a soup-plate and have a plate of fine bread crumbs ready.

7. 7

   Take the legs, one by one, holding them by the drumstick, spread the sauce evenly, sprinkle with crumbs, cover with beaten egg, and roll in crumbs.

8. 8

   Let the breaded chicken rest until finished.

9. 9

   Cook in hot fat for two minutes and arrange on a warm napkin in the centre of the dish, garnished with sliced tomatoes and a teaspoonful of Mayonnaise or Tartar sauce in the centre of each slice.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 183. The excerpt below is the record exactly as published.

Chicken Legs a la Villeroi. Prepare the chicken legs as for a dish a la jardiniere, but do not make the sauce until after the chicken has been pressed. Now make the sauce as before, but omit the extra gill of stock. Add to the sauce one table- spoonful of lemon juice and the yolks of two eggs beaten with two table-spoonfuls of crea

Cook this with the app: pantry check, scaling, and the assistant.